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Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat

Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat

This is a delicious tomato sauce pasta full of tomatoes and eggplant. Try sprinkling a generous amount of grated cheese for an even fuller flavor.

Ingredients: 2 servings

Spaghetti
2 bunches (2 servings)
Eggplant (slim Japanese type)
2 small
Mixed ground beef and pork
120 g
Grated garlic
1 teaspoon
Red chili (sliced)
a small amount
Bouillon soup stock cube
2
Canned crushed tomatoes
1 can (400 g)
Water
160 ml
Olive oil
2 tablespoons
Ketchup
2 tablespoons
Soy sauce
1 teaspoon
Salt
1 teaspoon
Sugar
1/2 teaspoon
Black pepper
a small amount
Grated cheese
to taste

Steps

1. Remove the stems of the eggplants and slice into 5 mm slices. Soak in water for 10 minutes and drain.
2. Once drained, microwave unwrapped for 1 minute.
3. Chop the bouillon soup stock cube.
4. Heat olive oil in a frying pan over low heat. Add the garlic and red chili and heat until fragrant.
5. Add the ground meat, turn the heat to high, and stir-fry until browned.
6. Add the eggplant and continue stir-frying for 1-2 minutes until well-coated with the oil.
7. Add the canned tomatoes, water, chopped bouillon soup stock cube, and bring to a boil while stirring over medium heat. Simmer for about 10 minutes until reduced.
8. Once thickened and no longer watery, add the ketchup, soy sauce, salt, sugar, and black pepper to season and turn off the heat.
9. Even though this is a pasta sauce, please make it a bit richer than usual. Adjust the seasoning with salt, sugar, and pepper.
10. Boil the pasta as directed on the package in salted water. Once boiled, drain, and coat in the sauce while warming.
11. Transfer to plates and garnish with grated cheese to finish.

Story Behind this Recipe

I had some leftover canned tomatoes, so I made a slightly spicy pasta.
Topping with grated Parmesan cheese adds an accent.